LAS VEGAS CUBAN CUISINE
15941 PINES BLVD, Pembroke Pines FL 33027
Last inspected Mar 30, 2026 · 12 visits since July 2023
AUG 24
NOV 24
MAY 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects around prep sink in rear kitchen in front of triple sink. Employee cleaned and sanitized area. Outside of kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025045787 | May 28, 2025 | Jul 14, 2025 | $200 |
| 2--2021041131 | Sep 2, 2021 | Nov 19, 2021 | $800 |
| 2--2021001892 | Nov 19, 2020 | May 26, 2021 | $200 |
| 2--2018009047 | Jan 23, 2018 | Mar 14, 2018 | $920 |
Inspection history
12 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer at wait station reading over 200 ppm chlorine. Operator remade to 50 ppm chlorine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer.
Cutting board has cut marks and is no longer cleanable. Cutting board on both Flip tops opposite cook line.
Food stored on floor. In walk in cooler, bucket on condensed milk stored on floor. Operator elevated during the inspection.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower cooler at flip top soiled with food debris. Operator cleaned during the inspection.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- black beans (45-47F - Cooling) overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- black beans (45-47F - Cooling) overnight. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Gloves employee grabbed raw chicken breast to place on grill, then grabbed a clean plate to serve ready to eat food, using same gloves. After manager instructed, employ discarded gloves, washed hands and put in new pair of gloves.
Handwash sink not accessible for employee use at all times. Expo station- cart with drinking glasses, employee removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lower coolerPudding and 3 leches dessert, made on Tuesday. Employee labeled.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside walk in cooler.
Ice scoop handle in contact with ice. Bar area, employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cooking equipment in water temperatures (80F).
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in Freezer- all storage shelves with build up,of rust
Water leaking from pipe and/or faucet/handle. Under hand wash sink in bar area.
May 29, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority0 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects on top of dirty dishes in dishwasher area. -2 flying insects around hand wash sink in bar area. Located outside of kitchen area. Employee killed, clean and Sanitized both areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-cooked black beans (44-56F - Cold Holding); raw pork chops (44F - Cold Holding); raw red snapper (46F - Cold Holding). Food stored more than 24 hours. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-cooked black beans (44-56F - Cold Holding); raw pork chops (44F - Cold Holding); raw red snapper (46F - Cold Holding). Food stored more than 24 hours. See stop sale
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ATOSA-Two doors glass cooler-; feta cheese (57F - Cooling from ambient); sliced tomatoes (47F - Cooling from ambient); chimichurri (49F - Cooling from ambient ) per employee food mix @10:30 am. Current time 3:00 pm. Employee discarded.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ATOSA-Two doors glass cooler-; feta cheese (57F - Cooling from ambient); sliced tomatoes (47F - Cooling from ambient); chimichurri (49F - Cooling from ambient ) per employee food mix @10:30 am. Current time 3:00 pm. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer 100 ppm.
Equipment in poor repair. ATOSA- two glass doors cooler-expo station Walk in cooler Other units not keeping time temperature control foods to 41F and below.
Floor area(s) covered with standing water. -Bar area, under hand wash sink -Preparation area in rear kitchen
Floor tiles missing and/or in disrepair. -broken tiles entrance of storage area in rear kitchen. -end of walk in cooler - broken tile.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer- ice on curtains and floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plastic cup inside container of feta cheese, employee removed.
Water leaking from pipe and/or faucet/handle. -Under hand was sink in expo station leaking pipe -under hand wash sink in bar area.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam tableSpanish soup (111F - Hot Holding), mojo yuca (108 F - Hot Holding) per employee food hot held less than two hours, food items reheated on stove to 171F
Handwash sink used for purposes other than handwashing.employee bag inside sink, employee removed.
Cleaned and sanitized equipment or utensils not properly stored. Dishwasher room- plates and bowls stored on rusted shelf. Employee removed utensils to be wash and sanitize.
Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- Plastic food containers stacked wet, employee moved from piles
Hole in or other damage to wall. Two broken tiles by mop sink and inner back entrance door.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Bowl inside cooked yellow rice, steam table in cook line, employee removed
Aug 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC filters and tiles above cook line and prepping area.
Equipment or utensils not designed or constructed in a durable manner. Observed AC in kitchen area, not cooling properly. Flip top on cook line unable to keep time control temperature food to required parameters of 41F or below
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher, after 3rd. Attempt Chlorine 00ppm)
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects around prep sink in rear kitchen in front of triple sink. Employee cleaned and sanitized area. Outside of kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Flat station-; raw palomilla (50F - Cold Holding); raw swai (52F - Cold Holding); raw chicken breast (51F - Cold Holding); per employee food held less than 4 hours, ice added for a quick chill.
Accumulation of debris in three-compartment sink.
Bowl or other container with no handle used to dispense food. Plastic cups inside feta cheese and chicken cutlets, employee removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC filters and tiles above cook line and prepping area.
Equipment or utensils not designed or constructed in a durable manner. Observed AC in kitchen area, not cooling properly. Flip top on cook line unable to keep time control temperature food to required parameters of 41F or below
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inner door of ice machine, black like substance
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed in English and Spanish.
Handwash sink used for purposes other than handwashing. Bar area- cutting board and gallon cover inside, employee removed.
Accumulation of debris on drainboards or equivalent. Soiled drainboard inside dishwasher machine, Employee removed to be wash.
Water leaking from pipe and/or faucet/handle. Under hand wash sink in bar area.
Dec 13, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Several piles of metallic containers stacked wet, rear kitchen -clean equipment storage rack in rear kitchen
Floor tiles missing and/or in disrepair. -7 broken tiles along cook line in kitchen
Oct 31, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bar area-cooler, pudding made yesterday morning, not dated.
Equipment and utensils not properly air-dried - wet nesting. Several piles of metallic containers stacked wet, rear kitchen -clean equipment storage rack in rear kitchen
Floor tiles missing and/or in disrepair. -7 broken tiles along cook line in kitchen
Water leaking from pipe and/or faucet/handle. Bar area- under hand wash sink, when use it leaks water.
Oct 30, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked black beans (48-51F - Cooling); cooked pork (52F - Cooking), per employee food cooling overnight, Observed metallics containers covered. see stop sale
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken breast filet to placed on grill tap, then grabbed a clean plate and served a cup of rice for a different customer order, using same gloves. After instructed, employee discarded gloves, washed hands, put in new pair of gloves and served new cup of rice.
Whole meat roast hot held at less than 130 degrees Fahrenheit. -beans (118F - Hot Holding); white beans soup (120F - Hot Holding), per employee food hot held less than two hours, employee reheated on the stove to 172F
Handwash sink used for purposes other than handwashing. Bar area- plastic bags and fabric bag inside sink, employee removed
No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bar area-cooler, pudding made yesterday morning, not dated.
Bowl or other container with no handle used to dispense food. Plastic cup inside container of feta cheese, Employee removed
Equipment and utensils not properly air-dried - wet nesting. Several piles of metallic containers stacked wet, rear kitchen -clean equipment storage rack in rear kitchen
Floor tiles missing and/or in disrepair. -7 broken tiles along cook line in kitchen
Water leaking from pipe and/or faucet/handle. Bar area- under hand wash sink, when use it leaks water.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri (69F - Cold Holding), per operator sauce can not be served cold, sauce doesn't last two hours. Advised operator to place the steak sauce in time. Form provided and explained
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried plantains (112F - Hot Holding), per employee food hot holding less than one hour, employee reheated on fryer to 175F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), manager made new solution, chlorine sanitizer at 100 ppm
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Caramel flan, made yesterday morning not dated.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. 3/tiles with water damage above dishwasher and cooking equipment storage.
Equipment and utensils not properly air-dried - wet nesting. Food containers stacked wet. Employee removed to be dry.
Floor tiles missing and/or in disrepair. -Cook line 3 broken tiles. -entrance of WIC- two broken tiles
In-use ice scoop stored on soiled surface between uses. Employee removed to be clean and sanitized.
Working containers of food removed from original container not identified by common name.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.